It's hard to believe that Gourmet ever published a recipe for blood sausage, especially one that casually begins, "For every four cups pork blood...." Perhaps in 1951 the average American could go next door and borrow a few pints of blood from the neighboring farmer? 

Here, for your delectation, is the recipe.

And if you're in the mood for those sausages, perhaps you'd like some of these as well?